Tag: cherry tomatoes

Pasta Salad with Fresh Mozzarella, Basil and Tomatoes

Fresh mozzarella, fresh basil, fresh cherry tomatoes… starting to get the theme here… FRESH. It is still summer and we can all use another great side dish and this will be a hit with the whole family.

There are several versions out there but I think the one from The Today Program is the closest and I will call it the inspiration piece. Modifications were two. First one pound of pasta would be WAY to much. Second, they suggested using the garlic to marinade the tomatoes then remove it. If I actually removed garlic for a dish in this house, I would be a one handed pediatrician real fast. Instead I cut the garlic back a little, crushed and left it in.

Rating

A nice solid 4.

Notes: Don’t be afraid to vary this a little. A few more tomatoes, or less, or use fresh diced tomatoes. More garlic, less garlic. Other fresh veggies would be good, some fresh chopped asparagus would be great. We added some shredded chicken along with some Italian dressing to the leftovers and had several more complete meals.
Lastly this makes a LOT of salad. I’m glad we loved it. We both had 2-3 servings the first round and did the chicken thing for the left overs and had several more meals.

Looks good… I have a new camera lens. LOVE IT!

Start by cutting about 1 pound of cherry tomatoes in half.

In a large bowl, add tomatoes along with 2-3 cloves crushed garlic, 1/4 cup good olive oil, 1 t course salt, a pinch of red pepper (about 1/8 t or less) and pepper to taste (about 1/4 t to start) mix well and set aside.

Cook 8 oz of pasta according to package instructions. We used mini penne. Allow to cool.

Chop 8 oz of fresh mozzarella into bite size pieces.

Chop 10 leaves of fresh basil.

When the pasta is cool, add the pasta, the mozzarella and the basil to the tomatoes and mix well.

Pasta Salad with Fresh Mozzarella, Basil and Tomatoes
by DrDan at 101 Cooking for Two August-10-2013

Fresh mozzarella, fresh basil, fresh cherry tomatoes… starting to get the theme here… FRESH. It is still summer and we can all use another great side dish and this will be a hit with the whole family.
Ingredients
  • 1 pound cherry tomatoes
  • 1/2 pound pasta like mini penne
  • 8 oz fresh mozzarella
  • 2-3 cloves garlic crushed
  • 1 t course salt
  • 10 fresh basil leaves
  • a good pinch (about 1/8 t) crushed red pepper
  • pepper to taste (start at 1/4 t)
Instructions
1) Start by cutting about 1 pound of cherry tomatoes in half.2) In a large bowl, add tomatoes along with 2-3 cloves crushed garlic, 1/4 cup good olive oil, 1 t course salt, a pinch of red pepper (about 1/8 t or less) and pepper to taste (about 1/4 t to start) mix well and set aside.3) Cook 8 oz of pasta according to package instructions. We used mini penne. Allow to cool.4) Chop 8 oz of fresh mozzarella into bite size pieces.5) Chop 10 leaves of fresh basil.When the pasta is cool, add the pasta, the mozzarella and the basil to the tomatoes and mix well.6) Test for taste and serve.
Details

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Yield: 12 serving

Updated

August 10 2013

Dan Mikesell

Oven Roasted Salmon and Cherry Tomato Skewers over Mexican Green Rice

This was last night’s dinner, and it came together quickly.  I threaded bite sized chunks of salmon onto skewers, alternating with colorful cherry tomatoes.  A light drizzle of olive oil, a good sprinkling of salt and pepper, 10 minutes in a hot 450F oven, and they were done.

I kept the skewers simple on purpose.  Sure you could load them with a
variety of things, and use a marinade or a glaze to boost the flavors, but last night I was looking for something healthy and uncomplicated.  I was very happy to focus on the simple pleasures afforded by the sweet fresh tomatoes and the juicy salmon.

I assembled the skewers and cooked the rice ahead of time, and since
cherry tomatoes and salmon chunks roast in a flash I only needed minutes
to get it on the (coffee) table when we were ready to eat.  I lined my baking pan to keep the juices from burning, and to make cleanup quick and easy, too.

The Mexican green rice is cooked with a bright green puree of poblano peppers, lime juice, and lots of fresh cilantro. Yum.

 

 

Roasted Salmon and Cherry Tomato Skewers
serves 4 
oven to 450F
1 lb salmon fillet, cut in bite sized chunks
assorted cherry tomatoes
olive oil
salt and fresh cracked black pepper
lime wedges and cilantro for garnish

  • Thread the salmon chunks on the skewers alternating with cherry tomatoes.
  • Place the skewers on a parchment lined baking sheet and drizzle with olive oil.  Sprinkle liberally with salt and pepper.
  • Bake for 10 minutes, until the salmon is done and the tomatoes are beginning to burst.  Put the tray under the broiler for the last minute.
  • Serve over Mexican Green Rice, garnished with lime wedges and cilantro.

Mexican Green Rice 
serves 4 (with leftovers)
2 Poblano peppers, seeded and rough chopped
1 large bunch fresh cilantro, about 2 oz, well rinsed
1/4 cup water
juice of 2 limes
2 Tbsp olive oil
1/2 large white onion, finely chopped 
2 cloves garlic, minced
1 1/2 cups rice
salt and fresh cracked pepper to taste


  • Put the peppers, cilantro, water and lime juice in a blender or food processor and blend to a fine puree, scraping down the sides of the bowl as necessary.  You will need 1 cup of puree.
  • Heat the olive oil in a saucepan and saute the onions for a few minutes until translucent,  Add the garlic and saute a minute more.  
  • Add the rice and stir to coat.  Then add the cup of pepper/cilantro puree, and 2 cups of water.  Bring the rice up to a simmer, then cover, lower the heat, and cook for 20 minutes.
  • Fluff the rice and check the seasonings before serving.




Tomato Basil Mushroom Chicken Pasta

Capellini is my favorite kind of pasta. It is thin and light, but a little more durable and easier to work with than angel hair pasta. I can eat it with just about anything! The other day I made this tomato basil mushroom chicken and served it over capellini pasta. I love cooking with fresh tomatoes and basil because the resulting flavor combination is amazing. This chicken dish is really easy to make and healthy too!

Tomato Basil Mushroom Chicken Pasta
 
Save Print
Prep time
10 mins
Cook time
25 mins
Total
35 mins
 
Serves: 2
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 cup chopped organic white mushrooms
  • 1 cup organic cherry tomatoes
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • ½ cup freshly chopped basil
  • 12 oz capellini pasta
  • Salt and pepper to taste
  • Parmesan cheese for topping
Instructions
  1. Heat olive oil in a skillet over medium heat.
  2. Add the chopped onions, mushroom and garlic and stir occasionally for 5 minutes.
  3. Sprinkle salt and pepper over the chicken breasts, then slice each on in half longwise.
  4. Add the chicken breasts to the skillet and brown all sides.
  5. Once chicken is browned, add the tomatoes and chicken broth and bring to a boil.
  6. Cover and turn the heat down to low.
  7. Simmer for 15-20 minutes, until chicken is cooked through.
  8. In the meantime, cook the pasta according the the directions on the package and drain.
  9. Serve the tomato mushroom chicken over the pasta, and sprinkle with the freshly topped basil and Parmesan cheese.
3.2.2265

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